Chicken Thigh Miso Hotpot — Tori Miso Nabe
A Kyushu-style chicken miso hotpot, bone-in chicken thighs simmered in a rich red and white miso broth with tofu, napa cabbage, and enoki mushrooms.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut napa cabbage into 5cm pieces, tofu into 4cm cubes, scallion into 4cm lengths. Trim enoki mushrooms, remove shiitake stems. Thinly slice 1.5 garlic cloves, grate 1.5 tsp fresh ginger. Whisk together red miso, white miso, and mirin in a small bowl.
Sear
Heat 1.5 tsp sesame oil in a medium heavy pot over medium-high heat. Add garlic and ginger, cook 1 minute until fragrant. Place chicken thighs skin-side down, sear 3–4 minutes until golden. Flip, sear 2 minutes more until both sides are caramelized.
Simmer 1
Pour in 500ml dashi and 30ml sake. Bring to a simmer over medium heat, skim foam from the surface. Reduce heat to low, cover, simmer 20 minutes until chicken is cooked through and juices run clear.
Build
Remove chicken briefly. Whisk miso-mirin mixture into the broth until fully dissolved and no lumps remain. Return chicken to pot, add napa cabbage, shiitake mushrooms, and tofu.
Simmer 2
Simmer uncovered over medium-low heat 7–8 minutes until napa cabbage is tender. Add enoki mushrooms and scallion in the final 1.5 minutes, gently push into broth until wilted.
Plate
Bring the nabe pot to the table. Ladle into bowls with generous broth and vegetables. Serve with steamed Japanese short-grain rice and 2 tbsp ponzu sauce for dipping alongside.
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